Mediterranean Spinach Chickpea Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
2453 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Spinach Chickpea Stew
Description
This stew starts by softening onions and garlic in olive oil, then adding San Marzano tomatoes, chickpeas, frozen spinach, chicken or vegetable broth, fresh parsley, and a seasonings blend of allspice, coriander, paprika, red pepper flakes, salt, and black pepper. The mixture simmers gently to meld flavors and tenderize the spinach.
Meanwhile, vermicelli noodles are toasted separately in olive oil until golden, then stirred into the simmering stew to cook through, adding a toasty flavor and slight chewiness. The stew finishes with fresh lemon juice for brightness.
The combination delivers a warm, savory dish with the earthiness of chickpeas and spices balanced by the tang of tomato and lemon and the tenderness of the spinach. Toasted vermicelli adds an interesting textural contrast to the soft components.
This stew can be served as a satisfying vegetarian main or alongside bread. The recipe also supports substitutions such as fresh spinach, which needs to be wilted and briefly sauteed before adding. Leftovers store well in the fridge for several days.
Ingredients
- extra virgin olive oil
- 1 yellow onion finely chopped, medium
- 4 garlic minced, cloves
- kosher salt
- 1 cup San Marzano Tomatoes (with their juices)
- 2 cups chicken broth (or vegetable broth)
- 1 pound spinach chopped, frozen
- 15 ounces chickpeas or 1 1/4 cup cooked chickpeas, canned, drained and rinsed
- 1 cup parsley chopped, fresh
- 1 teaspoon allspice
- 1 teaspoon Coriander
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- black pepper
- 1/2 cup vermicelli noodles or orzo, broken
- 1 lemon (juice of)
Instructions
- In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
- Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
- Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
- While the spinach stew is simmering, toast the vermicelli. In a small pan, heat about 1 tablespoon olive oil over medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn. Remove from heat.
- Stir in the toasted vermicelli in the spinach stew and cook for another 10 minutes or until the vermicelli noodles are cooked to tender.
- Remove from the heat and finish with lemon juice and a good drizzle of extra virgin olive oil.
Notes
- When substituting fresh spinach for frozen, use about 2 1/2 pounds of fresh leaves, wilt in olive oil with lemon juice first, then add to the stew.
- Leftovers will keep well refrigerated for 3 to 4 days; reheat gently before serving.
- To toast vermicelli evenly, stir continuously and watch carefully to prevent burning.
- Using quality Mediterranean ingredients like olive oil and spices enhances the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 2453 kcal
% Daily Value*
| Calories | 245.3kcal | 12% |
| Carbohydrates | 42.2g | 14% |
| Protein | 15.4g | 31% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 0.7g | 4% |
| Sodium | 536.8mg | 22% |
| Potassium | 990.9mg | 21% |
| Fiber | 13.5g | 54% |
| Sugar | 7.9g | 16% |
| Vitamin A | 14923IU | 298% |
| Vitamin C | 53.4mg | 59% |
| Calcium | 250.5mg | 25% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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